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#260: Melissa Clark of New York Times Talks Running and Cooking

Sarah and co-host Adrienne Martini serve up a delightful conversation with food writer, cookbook author, and New York Times staff reporter Melissa Clark. Melissa admits she took up running to lose weight and now the sport is “an entrenched part” of her life. After three decades of solo running, Melissa shares she’s now eyeing two races—and on the search for a running buddy. The conversation turns to talk of Melissa’s new cookbook, Dinner: Changing the Game, and the “easy, but interesting, recipes for busy people” in it. The gals talk about the similarities between running and cooking, and Melissa gives tips for making dinnertime prep the best part of your day. (For realz!) She offers sage advice for getting out of a dinner rut, as well as how to impart more flavor to the meals you make. At Adrienne’s request, Melissa details a foolproof method for roasting a chicken, which includes the fabulous sentence: “Open your chicken like a book.” The lively conversation wraps with Melissa and Adrienne singing the praises of cooking with an Instant Pot to convince Sarah to debut hers after five months of owning it!

In the intro, hear Adrienne talk about the unique museum she visited for dinner after running the Pittsburgh Half-Marathon and Sarah rave about the PBS program she and BRF/co-host Molly are currently obsessed with!

*Discover the amazing new maternity workouts, as well as stroller sessions, on Aaptiv, the mobile app with coached workouts set to fresh, fun playlists! If your baby-days are behind (or ahead of!) you, tap Aaptiv for workouts focused on running, indoor cycling, elliptical, yoga, strength training, and more. For a free month, sign up at aaptiv.com and enter code AMR30

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2 responses to “#260: Melissa Clark of New York Times Talks Running and Cooking

  1. Great episode! We’re a family of 3 (and the little guy is only 4), but we consider the size of a whole chicken to be a feature, not a bug. Think LEFTOVERS!

    What we usually do: Cook a whole chicken (and if we grill it, we spatchcock!). Eat the dark meat—legs, thighs, wings—that night as part of a nice dinner. Then, the breast meat gets chopped into a casserole, fajitas, stir fry, chicken salad, etc.

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